Iniziamo con la ricetta base dei Pici, pasta fatta a mano con ingredienti poveri, tipica della tradizione contadina di questo territorio senese. Ingredienti  350 g di farina 0 150 g di farina di grano duro 250 g di acqua Preparazione Mescolate bene le due farine, meglio

The Pastrignocchi represent a culinary tradition of the area: coming from the local peasant tradition, they are a type of "poor" pasta, which was made quickly without regard to appearance and eaten mostly on workdays.

The Cuculo ("cuckoo") is a biscuit, found mainly in the lower province of Siena, that relieved the hunger of tired agricultural workers. Its name is really due to the bird with the characteristic call: the biscuit was in fact almost

Bico is a traditional Piazze food, a sort of unleavened bread made from a mixture of water and wheat flour, seasoned with a pinch of salt, without yeast, cooked on the hearth under the ash produced by abundant burning wood. Its